Ingredients:

  • 1.5 cups all-purpose flour (190g)
  • 1 cup granulated sugar (200g)
  • 1.5 tsp baking powder
  • 0.5 tsp salt
  • 0.5 cup unsalted butter, softened (113g)
  • 1 large egg, room temperature
  • 0.5 cup cream soda, reduced from 1 cup volume
  • 1 tsp vanilla extract
  • 0.5 tsp butter extract
  • 1 cup unsalted butter, cold but pliable (226g)
  • 3 cups powdered sugar, sifted (375g)
  • 2 tbsp heavy cream
  • 1 tsp golden yellow gel food coloring
  • Edible gold luster dust
  • Pre-cut parchment paper or cardstock wings

Instructions:

  1. Simmer 1 cup of cream soda in a small saucepan over medium heat until it reduces to 1/2 cup. Allow to cool completely to concentrate flavor.
  2. Preheat oven to 350°F (175°C) and line a 12-count muffin tin with gold or black liners.
  3. In a large bowl, cream 0.5 cup softened butter and granulated sugar until light and fluffy. Beat in the egg, vanilla extract, and butter extract.
  4. Whisk together flour, baking powder, and salt. Gradually add to the creamed mixture, alternating with the cooled cream soda reduction.
  5. Divide batter evenly among liners and bake for 18-20 minutes or until a toothpick comes out clean. Cool completely.
  6. For the buttercream, beat 1 cup cold butter with powdered sugar, heavy cream, and yellow gel food coloring until a stiff, smooth consistency is reached.
  7. Pipe a perfectly rounded dome onto each cupcake using a large round tip to create the Snitch shape.
  8. Using a dry, food-safe paintbrush, lightly buff edible gold luster dust over the yellow frosting until a metallic sheen is achieved.
  9. Insert two pre-cut wings into the sides of the frosting dome to complete the Golden Snitch look.